Chicken Alfredo Spaghetti Squash

This Chicken Alfredo Spaghetti Squash recipe is low carb comfort food that is easy to make. Your family won’t even miss the pasta!

Some days, I’m too busy or too lazy to make lunch for myself and I end up eating a protein bar. Other days, lunch is my favorite meal because I am at home alone and I can cook whatever I want!

This recipe is a combination of two of my favorites: spaghetti squash and fettuccine alfredo. The recipe below is for an easy, quick alfredo sauce made in a skillet and then the cooked spaghetti squash and chicken are added before serving.

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How To Make Chicken Alfredo Spaghetti Squash:

Step One:

Once your spaghetti squash is ready to go, it’s time to make the alfredo sauce.

Melt butter in a skillet over medium heat. Add garlic and sage and cook for about one minute.

Step Two:

Stir in the flour and cook for about 1 minute, stirring constantly.

Step Three:

Whisk in the chicken broth and then the cream.

Stir in the cream cheese and Parmesan cheese until smooth.

Step Four:

Add the cooked spaghetti squash and the cooked, shredded chicken. (I used part of a rotisserie chicken.)

Step Five:

Taste the chicken alfredo spaghetti squash. Then, season with salt, pepper, and parsley.

I love making this recipe for lunch and I save the leftovers for the next day. If I don’t have any chicken on hand, I make it without and it is still so delicious!

Chicken Alfredo Spaghetti Squash Recipe Tips:

1. Want to go meatless or save time? Skip the chicken and just use the alfredo sauce.

2. How can I lower the fat and calories in this recipe? Try making this with fat-free half-n-half, low-fat cream cheese BUT keep in mind that any substitutions may change the flavor and texture of the chicken alfredo spaghetti squash.

Comments

So I boiled 2 good size chicken breasts, and then threw them in the blender for my shredded chicken. Used parsley instead of sage, and heavy cream instead of half and half. Throws off all the nutrional measurements and what not I’m sure, but let me tell you. DELICIOUS. And most definitely will be made again.

So delicious! I doubled the recipe and used a whole spaghetti squash and 4 boneless chicken breasts. I used heavy cream rather than half and half. Tip – I put 4 boneless, skinless chicken breasts in the bottom of my 8 qt Instant Pot with 1 cup of chicken stock. I then put a steamer basket on top of the chicken. I put raw spaghetti squash cut into 1″ rings (microwave the whole squash for 3 minutes then slice into rings – scoop out and discard seeds) on the steamer basket. Put on lid, turn vent to seal and cook at high pressure for 8 minutes. Quick release steam when done. Take the rings out and discard the rind and separate the strands. Take out the breasts and shred the meat. Added the chicken and squash to the doubled sauce.